Anti-Inflammatory Turmeric Chicken Soup

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This Anti-Inflammatory Turmeric Chicken Soup combines the healing powers of turmeric with the comforting warmth of a classic chicken soup. Packed with vegetables and enhanced by the richness of coconut milk, this soup is not only soothing and delicious but also offers health benefits, making it a perfect meal for those seeking comfort and nourishment.

Ingredients:

  • 1/4 cup olive oil
  • 1 medium onion, diced
  • 1 large leek, white and light green parts only, halved lengthwise and thinly sliced
  • 3 large carrots, thinly sliced
  • 3 stalks celery, thinly sliced
  • 1 teaspoon kosher salt (initial addition)
  • 3 cloves garlic, chopped
  • 1 teaspoon turmeric
  • 1 teaspoon poultry seasoning
  • 6 cups chicken broth
  • 1 13.5-ounce can coconut milk
  • 1 1/4 pounds boneless skinless chicken thighs or breasts
  • 1 10-ounce bag frozen peas (optional)
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon kosher salt (additional, or to taste)
  • 1/2 teaspoon black pepper

Instructions:

  1. Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, sliced leek, carrots, and celery to the pot.Sprinkle with 1 teaspoon of kosher salt to help release the juices of the vegetables. Cook until the vegetables are tender, approximately 5 to 7 minutes.
  2. Add Garlic and Spices: Stir in the chopped garlic, turmeric, and poultry seasoning. Cook for another 1-2 minutes until the garlic is fragrant and the spices are well distributed.
  3. Pour in Liquids: Add the chicken broth and bring the mixture to a simmer. Stir in the coconut milk to add creaminess and a subtle sweet flavor, enhancing the overall richness of the soup.
  4. Add Chicken: Place the chicken thighs or breasts into the pot. Let the soup simmer gently until the chicken is fully cooked, about 20-25 minutes. Once cooked, remove the chicken, shred it with forks, and then return it to the pot.
  5. Include Peas and Seasonings: If using, add the frozen peas to the soup and simmer for an additional 5 minutes until they are heated through. Season the soup with the additional teaspoon of kosher salt (or to taste) and black pepper.
  6. Garnish and Serve: Before serving, stir in the chopped fresh parsley for a burst of freshness and color.

Conclusion:

This Anti-Inflammatory Turmeric Chicken Soup is not only a feast for the senses with its rich colors and comforting textures but also offers significant health benefits, thanks to turmeric’s anti-inflammatory properties. Serve this hearty and healing soup on a cold day, or anytime you need a boost of warmth and wellness. It’s a perfect example of how food can be both medicinal and delicious.